Korean Kabocha Squash Porridge

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Nutrition per serving    (USDA % daily values)
CAL
172
FAT
1%
CHOL
0%
SOD
20%

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Ingredients for 4 servings

1/3 cup sweet rice flour

3 tablespoons warm water

1.5 lbs. kabocha squash, peeled, seeded and cut into 1 inch chunks

1 1/2 cups hot water

1 1/2 tablespoons sweet rice flour

2 tablespoons water

1/4 cup granulated sugar

1 1/2 tablespoons light brown sugar

1/2 teaspoon salt

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